Buffalo Chicken Dip
Creamy buffalo chicken dip with shredded chicken, cream cheese, and hot sauce—game-day classic and Halloween party staple that stays scoopable and food-safe when held warm.
🛒Ingredients
- 2 cups shredded cooked chicken (rotisserie or poached to 165°F)
- 8 ounces cream cheese, softened
- 1/2 cup buffalo-style hot sauce
- 1/2 cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella
- Optional: sliced green onions, celery sticks, tortilla chips
🔧Kitchen Tools Needed
- Mixing bowl
- Baking dish
- Instant-read thermometer
- Spatula
📝Instructions
- 1
Preheat oven to 375°F. Grease a small baking dish.
- 2
Mix cream cheese, hot sauce, and dressing until smooth. Fold in chicken, mozzarella, and 1/2 cup cheddar.
- 3
Spread in the dish; top with remaining cheddar.
- 4
Bake 18–22 minutes until bubbly and hot throughout (165°F in the center).
- 5
Garnish with green onions. Serve with celery and chips. For parties, transfer to a small slow cooker on Warm (140°F+).
🥗Nutrition Information
⚡Calories per serving: 240
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned chicken?
Yes—drain well and confirm it is fully heated to 165°F in the dip.
How spicy?
Medium with classic buffalo sauce; adjust sauce amount to taste.
Make ahead?
Assemble cold up to 1 day ahead; bake until 165°F before serving.
Slow cooker only?
Combine ingredients and cook on High 1.5–2 hours until 165°F, then switch to Warm.
Leftovers?
Refrigerate within 2 hours; reheat to 165°F within 3–4 days.
